There’s a certain joy in creating something delightful from the comfort of your own kitchen, especially when that delight comes in the form of Chocolate Shortbread. The moment the rich scent of cocoa wafts through the air, it’s like a cozy embrace that promises pure indulgence. I often find myself reaching for this recipe on lazy afternoons or when friends drop by unexpectedly, drawn by the lure of homemade sweetness.
This shortbread is not just any cookie; it strikes the perfect balance between buttery richness and chocolatey decadence, with a melt-in-your-mouth texture that makes it impossible to have just one piece. Topped with a sprinkle of coarse sea salt or paired with a warm cup of tea, these delightful bars are an elegant yet simple addition to your baking repertoire.
What I love most about this recipe is its versatility. Whether you prefer classic cut bars, fun cookie shapes, or even a simple log, the options are endless! So, let’s dive into making some Chocolate Shortbread that will not only quell those fast food cravings but leave you yearning for more homemade goodness.
Why is Chocolate Shortbread a Must-Try?
Decadent richness: This recipe brings together butter and cocoa for an irresistibly rich dessert that feels luxurious.
Quick prep: With just 5 minutes of prep time, you can whip up a batch that’s perfect for snacking or entertaining!
Customizable shapes: Create classic bars, fun cookies, or even a log to slice, catering to all your baking whims.
Melt-in-your-mouth texture: The shortbread’s buttery texture leaves you craving more after each bite—it’s simply delightful!
Crowd-pleaser: Whether for a special occasion or a casual afternoon treat, Chocolate Shortbread is sure to impress family and friends.
For even more uplifting ideas, check out my chocolate dessert recipes!
Chocolate Shortbread Ingredients
For the Dough
• 200 g unsalted butter – This is the key ingredient for achieving that rich, buttery flavor.
• 110 g powdered sugar – Adds sweetness and helps create a smooth texture in your shortbread.
• 3 g fine salt – Enhances the chocolate flavor and balances the sweetness beautifully.
• 14 g vanilla extract – Infuses the dough with a warm, inviting aroma that complements the cocoa.
• 1 orange zested (optional) – A touch of citrus brightness to elevate the chocolate experience.
• 290 g all-purpose flour – The base of our shortbread, providing structure and tenderness.
• 40 g Dutch processed cocoa powder – For that deep, chocolatey flavor that defines the Chocolate Shortbread.
For Toppings (Optional)
• 300 g dark cooking chocolate – Melted and drizzled on top for an extra layer of indulgence.
• 20 g vegetable oil – Use this to thin your chocolate drizzle, allowing it to set smoothly on the shortbread.
Feel free to experiment with these ingredients. Whether adjusting sweetness or adding flavors, your Chocolate Shortbread will be a delicious masterpiece!
How to Make Chocolate Shortbread
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Cream Together: In a medium mixing bowl, add the softened butter, powdered sugar, fine salt, vanilla extract, and optional orange zest. Use an electric mixer to cream these ingredients until pale and fluffy, which should take about 3 minutes.
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Mix Dry Ingredients: Gently add half of the all-purpose flour and the cocoa powder. Combine with a spatula until a dough begins to form. Then, add the remaining flour and mix until the dough is soft and smooth. If it feels too soft, chill in the fridge for 30 minutes.
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Preheat Oven: While the dough is chilling, preheat your oven to 150°C / 300°F (fan off) or 130°C / 265°F (fan on) to ensure it’s ready for baking.
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Prepare the Tin: Lightly spray the sides and bottom of a 22cm x 31cm baking tin with oil spray, then line it with baking paper to prevent sticking.
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Shape the Dough: Pour the biscuit dough into the prepared tin and press it down as flat as possible. A measuring cup can be helpful for achieving an even surface.
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Bake and Cut: Bake the shortbread for 20 minutes. Afterward, cut it into 8 x 3 bars and dock each piece with a fork. Return the tin to the oven and bake for another 20 minutes, or until the bars are lightly golden.
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Cool Completely: Once baked, let the shortbread cool completely in the tin. To separate the biscuits, run a knife around the cuts before serving.
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For Cookie Logs: If you’d like rectangular cookies, form the dough into a rough log, wrap it in plastic, and chill for 1-2 hours before slicing.
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Cut and Bake Logs: Cut the chilled dough log into 1cm wide biscuits and place them on a baking tray. Bake for 20 minutes or until they are lightly golden, and allow them to cool completely.
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For Rolled Cookies: For a fun shape, create two flat oval pieces of dough. Roll them between two sheets of baking paper to 0.5cm thickness and chill for 1 hour.
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Shape and Bake: Use cookie cutters to cut out shapes and space them 2cm apart on a baking tray for even baking.
Optional: Drizzle cooled shortbread with melted dark chocolate for an extra treat.
Exact quantities are listed in the recipe card below.
Chocolate Shortbread Variations
Feel free to get creative with your Chocolate Shortbread; it’s a canvas for all sorts of delicious adaptations!
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Dairy-Free: Substitute coconut oil for butter and dairy-free chocolate for a rich, vegan-friendly treat. The coconut adds a lovely twist to the classic flavor.
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Zesty Orange: Enhance the chocolate with even more orange by adding a few drops of orange essential oil. This will elevate your shortbread’s flavor to new heights, offering a refreshing citrus kick.
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Nutty Crunch: Mix in chopped nuts like walnuts or hazelnuts for a delightful textural contrast. The nutty flavor beautifully complements the chocolate, making each bite a crunchy surprise.
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Spicy Heat: Add a pinch of cayenne or chili powder to the dough to introduce a warm kick. It’s a fun way to balance sweetness with heat and create a daring flavor profile.
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Mint Chocolate: Use peppermint extract instead of vanilla for a refreshing twist. This version will remind you of classic mint chocolates and is perfect for the holidays!
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Cocoa Variations: Try substituting half of the cocoa powder with ground espresso for a deeper, more sophisticated flavor. The coffee notes enhance the chocolate richness remarkably.
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Double Chocolate: For a chocoholic’s dream, fold in mini chocolate chips after mixing the dough. The melty morsels offer decadent bites throughout and add an extra layer of chocolaty goodness.
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Sea Salt Caramel Drizzle: Top your cooled shortbread with a homemade or store-bought sea salt caramel drizzle. This indulgent addition brings a perfect balance of sweet and salty that is simply irresistible.
What to Serve with Chocolate Shortbread?
Elevate your baking experience by pairing these deliciously rich chocolate treats with perfect complements that enhance every bite.
- Fresh Berries: The tartness of raspberries or strawberries contrasts beautifully with chocolate, adding a refreshing burst of flavor.
- Vanilla Ice Cream: Pair a warm piece of shortbread with a scoop of creamy vanilla ice cream for a delightful textural contrast.
- Espresso: The bold flavors of a well-brewed espresso cut through the chocolate’s richness, creating a balanced dessert experience.
- Caramel Sauce: Drizzling warm caramel over chocolate shortbread adds a luscious sweetness that makes for an indulgent treat.
- Nutty Flavors: Toasted almonds or hazelnuts sprinkled on top provide a crunch and a hint of nuttiness that plays well with the luxurious texture.
- Whipped Cream: A dollop of lightly sweetened whipped cream brings an airy lightness, perfectly balancing the shortbread’s dense chocolatey richness.
- Coconut Milk: Serve chilled coconut milk as a refreshing drink that complements the cocoa notes and adds an exotic twist.
- Mint Tea: The herbal, refreshing notes of mint tea provide a delightful contrast, making it a charming pairing with your shortbread.
- Chocolate Sauce: For chocolate lovers, consider drizzling some chocolate sauce on top for an extra indulgent treat—double the chocolate, double the joy!
- Sea Salt Flakes: A sprinkle of coarse sea salt enhances the chocolate, giving each bite a perfect touch of savory goodness.
Make Ahead Options
These Chocolate Shortbread are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing the ingredients, shaping it into a log, and wrapping it tightly in plastic wrap before refrigerating. This chilling step not only saves time but also enhances the flavors as it rests. You can also cut the chilled dough into shapes and freeze them for up to 3 months. When ready to bake, simply place the frozen cookies directly onto a baking tray and add an extra minute or two to the baking time. This way, you’ll have delicious, freshly baked Chocolate Shortbread ready in no time—just as delightful as when made fresh!
Tips for the Best Chocolate Shortbread
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Butter Matters: Use room temperature unsalted butter for optimal creaminess; this helps achieve that melt-in-your-mouth texture and rich taste in your Chocolate Shortbread.
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Don’t Skip Chilling: If the dough feels soft while mixing, don’t hesitate to chill it. A 30-minute fridge break helps the dough firm up for easier shaping and a better final product.
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Even Baking: Make sure to dock the shortbread with a fork before returning it to the oven. This allows steam to escape and promotes even baking, resulting in perfectly golden bars.
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Experiment with Flavors: Enhance your Chocolate Shortbread by adding a pinch of cinnamon or a splash of espresso to elevate the chocolate flavor and surprise your taste buds.
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Wait to Cool: Patience is key! Allow the shortbread to cool completely in the tin before cutting to maintain its shape and prevent crumbling.
How to Store and Freeze Chocolate Shortbread
Room Temperature: Store undecorated Chocolate Shortbread in an airtight container at room temperature for up to 5 days to maintain its delightful texture.
Fridge: If you prefer, keep the cookies in the fridge for up to 2 weeks. Just make sure to wrap them well to prevent them from drying out.
Freezer: For longer storage, freeze Chocolate Shortbread for up to 3 months. Wrap individual bars in plastic wrap and store them in a freezer-safe bag for freshness.
Reheating: When ready to enjoy, thaw at room temperature or warm briefly in the oven at 160°C (320°F) for a few minutes to revive that melt-in-your-mouth quality.
Chocolate Shortbread Recipe FAQs
What type of butter should I use for Chocolate Shortbread?
Absolutely, using unsalted butter at room temperature is essential. It creates that rich, creamy texture that makes your shortbread melt in your mouth. When you cream it with the sugar, you’ll achieve that fluffy consistency that is key to a wonderful bake!
How can I store Chocolate Shortbread?
For best results, keep your undecorated Chocolate Shortbread in an airtight container at room temperature for up to 5 days. If you’d like some extra chill, they can last in the fridge for up to 2 weeks. Just ensure they’re wrapped well to avoid drying out.
Can I freeze Chocolate Shortbread?
Yes! To freeze your Chocolate Shortbread, wrap individual pieces in plastic wrap and store them in a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature, or pop them in the oven at a low temperature (160°C / 320°F) for a few minutes for that freshly-baked warmth.
What should I do if my dough is too soft?
No stress if your dough feels soft! Just wrap it in plastic wrap and chill it in the fridge for 30 minutes. This will firm up the dough, making it easier to shape and maintain its integrity during baking. Waiting is a small price for that perfect texture!
Can I make this recipe gluten-free?
Certainly! To make your Chocolate Shortbread gluten-free, simply substitute the all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum, as this helps create the right texture. The outcome will be just as delicious, providing a lovely treat for everyone!
What if I have allergies or dietary restrictions?
If you’re avoiding dairy, you can use a dairy-free butter substitute. Additionally, for those with nut allergies, ensure your butter or any added toppings are nut-free. If chocolate is a concern, look for allergen-free chocolate options to ensure everyone can enjoy these delightful cookies!
Irresistible Chocolate Shortbread That Melts in Your Mouth
Ingredients
Equipment
Method
- In a medium mixing bowl, add the softened butter, powdered sugar, fine salt, vanilla extract, and optional orange zest. Use an electric mixer to cream these ingredients until pale and fluffy, which should take about 3 minutes.
- Gently add half of the all-purpose flour and the cocoa powder. Combine with a spatula until a dough begins to form. Then, add the remaining flour and mix until the dough is soft and smooth. If it feels too soft, chill in the fridge for 30 minutes.
- While the dough is chilling, preheat your oven to 150°C / 300°F (fan off) or 130°C / 265°F (fan on) to ensure it’s ready for baking.
- Lightly spray the sides and bottom of a 22cm x 31cm baking tin with oil spray, then line it with baking paper to prevent sticking.
- Pour the biscuit dough into the prepared tin and press it down as flat as possible. A measuring cup can be helpful for achieving an even surface.
- Bake the shortbread for 20 minutes. Afterward, cut it into 8 x 3 bars and dock each piece with a fork. Return the tin to the oven and bake for another 20 minutes, or until the bars are lightly golden.
- Once baked, let the shortbread cool completely in the tin. To separate the biscuits, run a knife around the cuts before serving.
- If you’d like rectangular cookies, form the dough into a rough log, wrap it in plastic, and chill for 1-2 hours before slicing.
- Cut the chilled dough log into 1cm wide biscuits and place them on a baking tray. Bake for 20 minutes or until they are lightly golden, and allow them to cool completely.
- For a fun shape, create two flat oval pieces of dough. Roll them between two sheets of baking paper to 0.5cm thickness and chill for 1 hour.
- Use cookie cutters to cut out shapes and space them 2cm apart on a baking tray for even baking.
- Optional: Drizzle cooled shortbread with melted dark chocolate for an extra treat.